Slice the tomatoes and season with salt, olive oil, oregano and 3 garlic cloves. Place in the over at 180ºC for five minutes.

Boil the broad bean tips in salted water. Drain and sauté in olive oil.

Brown the sarrajão loins in olive oil. Add the remaining garlic clove, and the juice and zest of the lemon.

Serve the fish with the tomato and the sautéed broad bean tips.